Love Me Tender, Chuck

Although we are vegetable farmers, there are few things we enjoy more than a tender succulent roast, slow cooked in the oven (or crock-pot) that yields multiple meals. We are so fortunate to have easy access to beautiful grass-fed beef and lamb, along with milk-fed pork at the Fulton Street Farmer’s Market where we are seasonal vendors. In fact, Karin Uebbing from Woodbridge Dairy Farm in Byron Center, Michigan and I have decided to collaborate on a cookbook. Bits, Bones and Pieces will highlight the many ways to enjoy beef and pork; even those unusual cuts that sometimes baffle us. During this process, I am learning a great deal about dairy farming and raising healthy livestock, and Karin (not to mention her family) are expanding their culinary horizons. It certainly seems like a win, win!

Karin, who is known for her straight forward assessments of how she sees things has said, “All farms are like humans; no two are exactly the same and one type vs. another type is not good or bad, simply different.” Woodbridge Dairy Farm is one of the many farms going the extra mile by making the decision to build a sustainable, well-run farm that uses traditional methods that include the elimination of chemicals and pesticides, and utilizing pasture rotation for an environment that produces healthy livestock. As a customer, I enjoy knowing where my meat is coming from, as well as the satisfaction of supporting another farmer in their quest to produce a quality local product.

Farmers are often passionate people to love to share their commitment to their farm and the customers they serve. They patiently answer question from folks who don’t necessarily know what they do, or how they do it. For them, big is not always better. In fact for many, quality is far more important than quantity.

Heat ghee in large Dutch oven over medium-high heat. Add the whole shallots to the pot, browning them on all sides. Remove the shallots to a plate.

Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the shallots.

Turn the burner on high and add a bit more ghee to the very hot pot (make sure your fan is on!). Place the roast in the pot and sear it for about 2 minutes on each side until it is nice and brown all over. Remove the roast to a plate.

With the burner still on high, deglaze the pot with a red wine, scraping the bits from the bottom with a whisk. Add the beef stock. Place the roast back into the pot and top with the shallots, carrots, garlic, potatoes and herbs.

Cover and place in oven for 3 hours. The roast in tender when it’s fall-apart tender. This can take up to 4 hours total. Serve with vegetables. Pass sauce.